Creamy Tortellini Soup

10 minutes Prep Time
30 minutes Cook Time
5 Servings

I’m not kidding when I say this tortellini soup is the only thing that gets me through Chicago winter.  It’s creamy, dreamy, warms you up, and fills you up!  I started off with a bunch of fresh vegetables, cooked them down, then used Red Gold Tomato Sauce and Red Gold Mild Diced Tomatoes + Green Chilies to build a rich, savory broth.  Now it wouldn’t be a @kilnandkitchen recipe without pasta, so I opted for cheese-filled tortellini, but feel free to use whatever type of tortellini you like.  Serve it with lots of parmesan cheese and a piece of crunchy bread to soak up all that decision tomato-y broth.   @kilnandkitchen   @thefeedfeed

Ingredients

  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 leek, white and light green parts only, rinsed and chopped
  • 1 large carrot, peeled and chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon red pepper flakes

  • 1 can Red Gold® Canned Tomato Sauce 15 oz

  • 1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz

  • 1 box vegetable stock, 32 oz
  • Parmesan cheese rind, optional
  • 1/2 cup heavy cream
  • 1 package cheese tortellini, 10 oz
  • 5 cups kale, roughly chopped
  • fresh parsley, for garnish
  • Parmesan cheese, for serving

Instructions

Step one

Heat oil in a large pot over medium heat.  Add onion, garlic, leeks, carrots, salt, pepper, Italian seasoning, and red pepper flakes.  Cook and stir until the vegetables begin to soften.  

Step two

Add Red Gold Tomato Sauce, Red Gold Mild Diced Tomatoes + Green Chilies, vegetable stock, and parmesan rind if using.  Stir well.  Simmer for 20 minutes, or until the vegetables are tender.

Step three

Add tortellini, kale, and heavy cream.  Stir to combine.  Simmer until the kale is wilted and the tortellini is cooked through.  Remove parmesan rind.  Taste and adjust seasoning. 

Step four

Serve in bowls and top with parsley, grated parmesan cheese, and freshly cracked black pepper.

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